Green tomato jam

« As with rhubarb, the tomato lends itself very well to making jams. Nevertheless, to achieve a more full-bodied and original taste, its better to use green tomatoes, available on the market beginning at the end of September. »

Preparation

Cut them in quarters and remove the juice, seeds, and the white part in the center.

Next, deposit the quarters in a large bowl, and add the lemon juice and sugar

Mix well

Cover with plastic wrap and allow to soak in the refrigerator overnight

The next day, in a preserving pan, cook the tomato/sugar/lemon mix over high heat, stirring continuously until the sugar is completely dissolved

Continue cooking for 10 to 15 min over medium heat after the sugar dissolves

Stir often, making sure that the tomatoes remain well immersed in the syrup

Carry out the cold plate test to check the ideal cooking time

Pour the jam into the previously sterilized glass jars and allow to cool (See also the most effective jam-making techniques )

Suggestion

Green tomatoes are tomatoes that have not reached complete maturity; this gives them their very particular acidity.
If you wish to sweeten this recipe, you can add two golden apples or two quinces cut into cubes before soaking.
Add spices such as cumin, cinnamon, cloves, pepper, and ginger, and you will obtain an extraordinary jam with which to accompany game animals.